New England Crab BLT

2 servings
Cook Time
Crab cakes and Roth’s Dill Havarti make for the perfect East Coast lunch. Chef Tim Soufan, Not Your Average Joe’s, Boston


  • 4 slices hearth-baked bread, lightly toasted
  • 2 tablespoons mayonnaise
  • 8 basil leaves
  • ½ medium tomato, sliced
  • 4 slices Roth Dill Havarti
  • 2 crab cakes (approx. 4-5 ounces each)
  • 6 slices bacon, cooked until crisp
  • 6 leaves arugula


  1. Spread each slice of toast with mayonnaise. Evenly layer bottom slices with basil, tomato, one slice Roth Dill Havarti, crab cakes, remaining slice Roth Dill Havarti, bacon and arugula.
  2. Top with remaining slices of toast.